Achiote Chicken With Queso Fresco Recipes

YUCATáN CHICKEN WITH ACHIOTE

Steps:

• Cut the chicken into 1/2-inch-wide strips. In a large bowl, mix together the orange juice, oregano, garlic, chile, achiote paste, salt, pepper, allspice, and olive oil to make the marinade. Add the chicken strips to the mixture and let marinate in the refrigerator for at least 1 hour.
• To cook the chicken, remove the strips from the marinade and drain off any excess liquid. In a large, heavy skillet, heat the oil over medium-high heat. Sauté the chicken strips, turning once or twice, until thoroughly cooked (cut one to test), about 9 minutes total.
• Remove from the heat, squeeze fresh lime juice over the strips, and serve immediately or keep warm in the pan until ready to serve.
• To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa and pickled onions. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with salsa and pickled onions, fold, and eat right away.

ACHIOTE CHICKEN WITH QUESO FRESCO

Steps:

• Mix together all spices, Achiote Paste and Orange Juice.
• Pour Marinade over Chicken and Marinate Overnight.
• Remove Chicken from Marinade (Reserve Marinade).
• Place Chicken on an sheet pan or roasting pan.
• Top Each Chicken breast with 2 slices of onion.
• Bake Chicken until done and onion is caramelized.
• Bring Marinade to boil, reduce to simmer and allow to reduce to coat back of spoon.
• Pan Chicken, Top with dash of marinade on each piece and top with Queso Fresco.
• Serve, topped with cilantro.